Poblanos Stuffed with Goat Cheese and Shrimp

Colorful and absolutely scrumptious, these stuffed peppers are a great first course or a luncheon entrée. For variation, substitute cooked chicken or crabmeat for the shrimp filling.

Level:
Moderate

Yield:
8 appetizer servings or 4 main dish servings

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Ingredients

Roasted Poblanos and Red Peppers

8 poblano chiles

2 large red bell peppers

Stuffed Poblano

4 oz. mild goat cheese

0.50 c. grated Panela cheese or Monterey Jack

0.50 lb. chopped shrimp

1 shallot

0.25 c. finely chopped red bell pepper

1 tbsp. finely chopped fresh cilantro

1 tbsp. finely chopped fresh basil

0.50 tsp. kosher salt

0.25 tsp. Freshly ground black pepper

Red Bell Pepper Sauce

1 tbsp. Extra virgin olive oil

3 shallots

2 clove garlic

1 serrano chile

0.67 c. chicken or vegetable broth

0.50 tsp. kosher salt

0.25 tsp. Freshly ground black pepper

Directions

Make the roasted poblanos and peppers: Over an open gas flame (on the stovetop or outdoor grill), roast the chiles and peppers, turning with tongs for even roasting, about 5 minutes each (you can roast two or three at a time on each gas burner). The chiles and peppers are done when they are soft, blackened, and blistered over most of their surfaces (it is not necessary to get every nook and cranny, and it’s important not to over-roast the chiles which much remain intact for stuffing).

Place the hot chiles and peppers into two separate large bowls. Cover the bowls with plates or with plastic wrap; set aside for about 15 minutes. Using a paring knife, gently rub the skin off of the flesh of each chile and pepper. Wipe the surface of the flesh with paper towels to remove most of the excess skin and charred bits. Discard the skin and set the chiles and peppers aside. (Never run roasted chiles or peppers under water to remove the skins; doing so removes flavorful natural oils.)

Make the stuffed poblanos: Preheat the oven to 350 degrees F. Line a 9- by 13-inch rimmed baking sheet with parchment paper. Carefully slit each chile down one side and remove the seeds, leaving the stems attached. In a medium bowl, combine the goat cheese, Panela cheese, shrimp, shallot, chopped red pepper, cilantro, basil, salt, and pepper; stir well. Taste and adjust seasoning as needed.

Divide the cheese mixture into eight equal portions. Place one portion into each chile, being careful not to overfill. Close each chile, overlapping the edges slightly. (These can be made a day ahead, covered, and refrigerated). Transfer the stuffed poblanos to the baking sheet. Bake until just warmed through, about 10 minutes.

Make the sauce: Cut open the roasted red bell peppers; remove and discard the stems and seeds. In a medium skillet, heat the oil over medium heat. Add the shallots, garlic, and serrano chile and cook, stirring occasionally until the shallots are tender, about 3 minutes. Transfer the mixture to a blender. Add the roasted red peppers, chicken broth, salt, and pepper. Blend until smooth. Add more broth as needed to reach the desired consistency (it should not be too runny). Taste and adjust seasoning as needed. (The sauce can be made a day ahead and refrigerated). Return the sauce to the skillet to warm slightly.

To assemble: Place one or two stuffed poblanos onto each plate. Spoon sauce on and around the poblanos.